A great lunch or dinner idea these yummy bunless burgers can be whipped up in minutes. Mix the ingredients, skewer the burgers and throw them on a hot grill. I love them served on a bed of leafy mixed greens with an heirloom tomato. Instead of a plain burger give these a try……I bet you will love them too!!!
1/2 lb ground veal or beef
1 galic clove pressed
1/4 cup grated parmesan cheese imported
1/4 cup fine breadcrumbs
1tbls fresh thyme chopped
pepper and salt mix (one of the grill mixes) to taste
-preheat gas grill on med low direct heat, if cooking indoors use a grill pan preheated
-mix the meat, egg, cheese, breadcrumbs, garlic, thyme and salt/pepper, the mixture should hold a shape
-form into long oval shape and insert a skewer
-grill until desired doneness carefully turning to brown on all sides
-serve on a bed of mixed baby salad greens with a heirloom tomato
would love to hear what you think!!
Another favorite soup to welcome the season. This Split pea soup is a light vegetarian version, few ingredients, easy to prepare and flavorful. Great for lunch or dinner served with a sprig of fresh thyme… Spring is in the air!!!!
Split Pea Soup with Spring Onions and Fresh Thyme
A Fresh, light Springtime favorite
-1 cup of split peas
-2 tbls extra virgin olive oil
-1 garlic clove
-2 large carrots
-3 celery stalks
-4 spring onions
-7 cups broth, vegetable or chicken
-course grind sea salt
-fresh ground pepper
-6 sprigs of fresh thyme
-In a deep soup pot add the olive oil, finely chop the spring onions, garlic and the scallions and add to the oil. Saute on medium/low heat until the onions are translucent about 3-5 minutes careful not to burn.
-Dice the celery and carrots
-add the chopped celery, carrots and the split peas to the onions
Add the broth, sea salt, pepper and thyme cook simmer on a medium/low heat. (Note- unsoaked peas can take 1-2 hours to cook you need to watch the and maintain the broth level, if you presoak the peas cooking time is around 45 minutes.) Cook the soup until the peas are soft to the bite.
-remove approximately 2 cups and blend with a immersion blender, mix the creamed soup back into the pot
-serve with a drizzle of olive oil
As always I look forward to your feedback!
Here is another great alternative for a meatless meal. This thyme, lemon grilled shrimp , is easy to make, healthy and light. Great for appetizer, lunch or dinner , on top of a big mixed green salad or as a stand alone main course this dish takes no time at all and is well worth it. If you don’t have a grill use a grill pan on your stove, you will get the same results.
Thyme lemon simply grilled Shrimp
Easy, healthy appetizer or entree, light and fresh
-3 dozen fresh or frozen whole shrimp (note-I prefer the medium size for their tenderness)
-the juice of 2 fresh lemons
-3 tbls extra virgin olive oil
-5 sprigs of fresh thyme
-3 garlic cloves crushed
-sea salt and fresh ground pepper
-Devein the shrimp, rinse and place in a colander
-Heat the grill
-In a bowl add the juice of 2 lemons, the crushed garlic, sea salt, pepper add the olive oil stir with a small whisk add the thyme.
-place the shrimp one by one on metal or wood skewers 7 or 8 per (note-if using wood skewers, soak them in water so they don’t burn while grilling)
-In a shallow dish long enough to hold the skewers, add the marinade, let sit at least 20 minutes
-on a medium/low direct heat grill, place the skewers and grill 3-5 minutes per side…when the shrimp turn white they are cooked. Save the marinade in the dish to brush on the shrimp while cooking.
Serve along side or on top of a mixed green salad